Five Spice Beef with Asian Mushrooms

·                     ¼ cup soy sauce
·         ¼ cup mirin
·         ¼ cup sake
·         2 tbsp soft brown sugar
·         3 tsp five spice powder
·         1 tsp sea salt flakes
·         4 fillet steaks
·         600g sweet potato, cubed
·         1 tbsp butter
·         1/3 cup sour cream
·         2 cloves garlic, crushed
·         1 tsp ground ginger
·         1 tbsp peanut oil
·         2 tsp butter
·         1 tsp grated ginger
·         1 clove garlic, crushed
·         100g shiitake mushrooms, pulled apart
·         100g shimeji mushrooms, pulled apart
·         100g enoki mushrooms
·         Toasted sesame seeds

1.         Place the soy, mirin, sake and sugar into a small saucepan and boil over a high heat for 5 minutes or until reduced and thickened slightly. Remove from the heat and cool.
   2.       Rub the combined five spices powder and sea salt into the steaks.
   3.       Boil the sweet potato for 12 minutes or until soft. Drain well, and then add the butter, sour cream, garlic and ground ginger and mash together until smooth and creamy. Season, cover and keep warm.
   4.       Heat the oil in a large frying pan over high heat. When very hot, cook the steaks for 4 – 5 minutes each side for medium rare, or until your liking. Remove from the pan, cover with foil and rest for 10 minutes.
   5.       Melt the extra butter in a frying pan over a medium heat until just sizzling, then add in the ginger and extra garlic. Add the shiitake and shimeji mushrooms and stir for 5 minutes, or until wilted. Add the enoki, remove from the heat, cover and keep warm. Reheat the sauce and sweet potato mash and serve with steaks. Top with the mushrooms and sesame seeds.